Red Velvet Oreo Cookies

These Red Velvet Oreo Cookies combine classic red velvet flavor with creamy white chocolate and crunchy Oreo pieces for a dreamy treat you will crave all year long. There is something magical about the way the chips and cookies melt into that soft red dough and I keep making these for birthdays and family movie nights.

Ingredients

• All purpose flour: gives the cookies structure and chew make sure it is fresh and fluffy
• Cocoa powder: boosts the red velvet flavor look for a deep red or Dutch processed
• Salt: balances all the sweetness a tiny pinch brings out the other flavors
• Baking soda: allows the dough to puff up and stay soft be sure yours is fresh for best results
• Butter: at room temperature adds richness and helps with fluffy texture use high quality for best flavor
• Granulated sugar: sweetens and creates crisp edges organic is best if you can get it
• Brown sugar: brings moisture and caramel notes light brown will keep these soft
• Egg: binds the dough and adds richness farm fresh makes them even better
• Red food color gel: creates the signature look start with a little and add more as needed
• Vanilla extract: rounds out the chocolate and red velvet notes pure vanilla will really shine
• White baking chips or chopped white chocolate: give creamy pockets opt for good quality chips
• Oreos: add crunch and nostalgic flavor go for classic or double stuff and crush right before stirring in

Step-by-Step Instructions

Make the Dough:

Combine all purpose flour cocoa powder salt and baking soda in a small bowl and set aside so everything mixes evenly later In a larger bowl use an electric mixer to cream butter granulated sugar and brown sugar until light and fluffy about one minute This ensures a soft but chewy cookie

Add Wet Ingredients:

Beat in the egg red food color and vanilla extract Mix just until everything is combined and the color is vibrant This step is key for even coloring

Incorporate Dry Ingredients:

Add the flour cocoa mixture to the wet ingredients and mix on low speed only until barely combined Over mixing at this stage makes cookies tough

Fold in Mix-Ins:

Stir in the white baking chips or white chocolate and the crushed Oreos Save a few Oreo bits and chips for topping if you want them to look bakery style

Shape the Cookies:

Scoop the dough by tablespoons and drop onto a baking sheet lined with parchment or leave plain About two inches apart gives them space to spread

Add Toppings:

Press a few extra Oreo pieces and white chips on top of each dough ball for a pretty finish

Bake:

Place baking sheets in the center of a preheated oven at 350 degrees Bake for ten to twelve minutes The edges should be set and the centers will look a touch soft

Cool:

Let cookies cool on the baking sheet for five minutes This helps them set so they are easy to move to a wire rack where they can cool completely

Save

Storage Tips

Store cookies in an airtight container at room temperature for up to four days To keep them extra soft tuck a slice of bread in the container You can also freeze both the baked cookies and raw dough Make sure to wrap tightly for best flavor and texture

Ingredient Substitutions

If you do not have Oreos try any chocolate sandwich cookie White chocolate bars chopped into chunks work just as well as chips For a gluten free version use a cup for cup gluten free flour blend and gluten free chocolate cookies

Serving Suggestions

Serve these cookies with a cold glass of milk for the classic experience They also make a standout addition to holiday cookie platters For parties try making them as mini cookies or pressing heart shapes into the tops before baking

Cultural and Historical Context

Red velvet cake is a Southern classic popularized in the early twentieth century Its iconic look comes from the combination of cocoa and red coloring Pairing it with Oreos and white chocolate brings a modern twist that appeals to chocolate lovers and fans of nostalgic treats

Recipe Questions

→ What type of cocoa powder works best?

Natural unsweetened cocoa powder is ideal for this dough, offering a classic red velvet color and taste.

→ Can I use store-bought white chocolate chips?

Yes, you can use either white baking chips or chop a bar of white chocolate for creamy pockets in each cookie.

→ How do I achieve a vibrant red color?

Start with about one teaspoon of red gel food coloring and adjust based on your desired shade for bold color.

→ Should I chill the dough before baking?

Chilling isn’t necessary, but for thicker cookies, refrigerate the dough for 15-20 minutes before baking.

→ How do I store these cookies for freshness?

Once cooled, keep cookies in an airtight container at room temperature for up to five days.

→ Can I freeze the dough or baked cookies?

Yes, both dough and baked cookies freeze well for up to three months. Thaw at room temperature before enjoying.